Nov 26, 2021
Thai Mushroom Salad
Ingredients
Dressing
1 lime, juiced
1 tbsp fish sauce
1 tbsp tamari
1 chilli, finely chopped
1 clove garlic, minced
¼ cup coriander leaves and stems, chopped
1 tbsp olive oil
Mushrooms
3 tbsp olive oil
300 g mushrooms, sliced
1 clove garlic, crushed
¼ cup tamari
Salad
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
1 cup sprouted legumes
¼ cup fresh mint, chopped
¼ cup coriander leaves, chopped
¼ cup almonds, sliced, toasted
Directions
To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.
Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.
Oct 19, 2021
Mushroom & chickpea salad
Ingredients
300 g mushrooms, halved
800 g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
⅓ cup olive oil
1 lemon, zested and juiced
360 g spinach & rocket leaf salad mix
100 g feta
¼ tsp chilli flakes (optional)
grilled lemon wedges to serve
Directions
Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.
Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.
Place spinach & rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.
Serve with grilled lemon.
Oct 19, 2021
Fresh mushroom, coriander & bean salad
Ingredients
500 g button mushrooms
¼ red onion, finely chopped
1 bunch fresh coriander
800 g (2 x 400g cans) canned butter beans, rinsed and drained
½ tsp cinnamon
½ tsp fresh thyme
¼ cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
½ tsp sea salt
freshly ground black pepper
Directions
Slice the mushrooms. Finely chop the red onion. Pick the coriander leaves from stalks and chop. Place mushrooms, red onion, coriander and butterbeans in a large mixing bowl. Add the cinnamon, thyme, olive oil, lemon juice and vinegar. Toss to combine. Season to taste with sea salt and black pepper.
Serve with sliced sourdough with olive oil for dipping.
Nov 20, 2020
Mushroom, brussel sprout and bulgar wheat salad
Ingredients
350 g brussel sprouts, trimmed and halved
450 g mushrooms, a mixture of cup, button and Swiss browns
3 tbsp olive oil, plus extra for serving
350 g cooked bulgar wheat (could use cooked brown rice, barley or freekeh)
½ bunch dill, roughly chopped
1 tbsp lemon thyme leaves
150 g feta cheese, crumbled
½ tsp chilli flakes
Juice and zest of a lemon
Directions
Preheat the oven to 200⁰C.
Place the brussel sprouts onto a flat baking sheet and toss with a tablespoon of olive oil. Season well with salt and pepper and bake for 30 minutes or until crispy at the edges.
Prepare the mushrooms by halving or slicing the larger ones and keeping the smaller ones whole.
Place the remaining oil into a large frying pan placed over a high heat and add the mushrooms. Cook for 5 minutes or until tender and coloured. You many need to do this in 2 batches. Season well with salt and pepper.
Place the cooked bulgar wheat into a bowl with the brussel sprouts and half of the dill and thyme. Add the feta, chilli, lemon juice and zest. Season with salt and pepper and a splash of olive oil. Taste and adjust seasoning if necessary. Place onto a large serving platter and top with the mushrooms and remaining herbs.
Dec 4, 2017
Lemon & Herb Mushroom Salad
Ingredients
Dressing
125 ml extra virgin olive oil
Juice of 1 lemon
2 red chillies, de-seeded and finely chopped
Salad
250 g button mushrooms
4 mini cucumbers
1 bunch flat leaf parsley, roughly chopped
Salt and pepper to season
Directions
Dressing
In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined.
Salad
Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat
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